Greek-Style Hummus

Greek-Style Hummus

Francesca Borgognone


  • Two  16-ounce cans of chickpeas
  • 3 tablespoons  tahini
  • lemon, seeded and squeezed
  • cloves of garlic, minced
  • 4 tablespoons  olive oil
  • 1/2 cup  kalamata olives, pitted and chopped
  • 1  cup  cucumber, peeled, seeded, and chopped
  • 3/4 cups  sun-dried tomatoes, chopped
  • 2  tablespoons  fresh dill, finely chopped
  • 1 1/2 cup  feta cheese, crumbled

There are very few people who don't like hummus. Why? Because hummus is a chameleon and can change its flavoring at the pinch of some garlic or a swirl or a swirl of roasted pepper. That said, what happens when you blend in a few traditional Greek inredients into the creamy spread? A whole lot of authenticity, thats what. 

Serve with lightly toasted pita chips or create a Greek bar of sorts and accompany it with things like falafel, sliced meats, tzatziki, pickles and you have yourself a party!

Click here to see 6 Dip-Worthy Hummus Recipes.


Combine the first 5 ingredients (chickpeas, tahini, lemon, garlic, and olive oil) in a blender or food processor until smooth. When combined, spread out in a deep dish or bowl, and fold the dill in. After that, layer the remaining ingredients based on preference. With the olives and the sun-dried tomato, pour a bit of their oil into the hummus when adding them. Top with crumbled feta and serve. 

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